Roasted Delicata Squash
I am in heaven this time of year with all the squashes and pumpkins in season.
I can’t seem to get enough and get excited (in a geeky kind of way) about all the varieties, colors, flavors and recipe possibilities.
One of the many interesting things about squash is that the taste and level of sweetness can can vary squash to squash (even within the same variety).
It makes cooking squash a little more challenging because you want to find recipes and methods that come out great every time.
A lot of times (when I find a good source of delicious squashes) I will simply steam the squash, covered, with a little water and a pinch of salt.
I eat it plain and just savor the authentic flavor and texture. That is the best!!!!!
Other times I play around to develop recipes that will showcase the character of a squash regardless of sweetness.
Here the latest version hot off the press (oven).
I have tested this a few times and have consequently been eating a LOT of squash. (So have family, friends and neighbors…..)
What I have discovered is that even though this is a simple but elegant side dish it makes awesome leftovers. Tastes great right out of the fridge (or lunch cooler) and also reheats beautifully.
You can also use other kinds of squash in place of Delicata. Just be mindful of which you need to peel and which ones you don’t.
(I always use organic when I can and eat the squash skins if they are not too tough as they provide a great source of fiber, nutrients, etc…
Roasted Delicata Squash with Toasted Sunflower Seeds
Prep time: 15 minutes
Cook time: 50 minutes
Serves 4
1 Delicata squash
1 small yellow onion
1 Tbs. balsamic vinegar
1/8 tsp. Sea salt
Pinch of pepper
1/2 tsp. Oil ( I have used olive, sunflower and grape seed oil all with good results)
1 to 2 Tbsp. chopped fresh herbs like thyme, sage, parsley, rosemary…(I usually use more thyme than anything and less rosemary)
2 Tbsp. toasted sunflower seeds (roughly chopped)
Turn oven to 425 degrees.
Wash squash with a vegetable brush.
If the squash is more a long smallish cylinder then you can cut the squash in sections and scoop out the seeds (I use a grapefruit spoon) to keep the round shape in tact. Then slice each section into 1/4 inch rounds.
If the squash is a little fatter then cut in half lengthwise and scoop out the seeds. Cut into 1/4 in half rounds.
Slice onion into 1/4 inch rounds or half rounds.
Chop herbs.
Mix balsamic, oil, salt, pepper and herbs.
Put squash and onion in a baking dish (a pie plate or an 8 by 8 works well).
Add the “dressing” and toss until everything is evenly coated.
Cover (I use a piece of unbleached parchment if the baking dish doesn’t have a lid), and bake for 25 minutes. Remove cover and gently stir. Continue to cook for another 25 minutes, checking and stirring when you think of it.
Remove from oven and add sunflower seeds.
This can be served hot or room temperature and makes really great leftovers.
